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Yes, it exists. Healthy gingerbread cookies, made without any sugar, flour, animal products or oil, but still tastes exactly like regular ones (if you cannot tell, I am very proud of myself!). Now I know that Christmas is saved and that I can be stuffing my face with gingerbread cookies this year too, this time with a clear conscience. This is basically the exact same recipe as the Soft Ginger Cookies, except these contain more oat flour which gives it a crunchy texture. Though they use all the same ingredients they taste vastly different, you will not really believe it before you try. My little sister is once again to blame for making this (you drooling is her fault).
I was making the Ginger Cookies when my sister walked in and asked if we could make regular crunchy gingerbread cookies, to which I replied that I did not want to make yet another cookie batter at the moment. Both recipes make quite a large quantity though, so I gave half the dough to her and let her do what she like. I told her to just knead in oat flour until the dough is no longer sticky, and then proceed as you normally would with the gingerbread forms. It worked flawlessly.
If you wish to hang these up around the house make sure you poke them with a small knife before placing them into the oven.
Gluten-Free Gingerbread Cookies
makes 2-3 baking sheets
- 4 cups dates
- 1 cup oat flour + additional 1-2 cups oat flour (read note below)
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 1 cup water
- 1 tbsp ground flaxseeds (or chia seeds)
- 3 tbsp homemade pecan butter (made according to the Almond Butter Recipe)
- 2 tsp vanilla essence
- 1 tsp baking powder
Spices (ground), to taste:
1. Place the ground flaxseeds in with the water and allow this to sit for a few minutes. While that is happening, stift together all the dry ingredients (do NOT add in the additional oat flour), except for the spices and optional ingredients. Add the dates into a food processor along with the vanilla essence, pecan butter and the flaxseed-water. Pulse this until you have a completely smooth mass. Mix this in with the dry ingredients and gradually add in the various seasoning. I use a lot of cinnamon and cloves, and a bit less of the others, but find out which variation suits you.
2. Now gradually add in oat flour while kneading the dough with your hands. You will need to add in anywhere from 1-2 (maybe even 3) cups of oat flour to get the right consistency. You will know it is right when it does not cling to your hands or sides of the bowl (see picture below), yet it should not be so dry that it starts cracking. Dust a little bit of oat flour out on a clean smooth surface and, using either a rolling pin or your hands, form 1/4 of the dough until it is relatively thin. I found that this was a lot easier when taking parts of the dough and working with them separately, hence why I wrote 1/4. Grab some gingerbread forms and press down on the dough. When each is done grab a spatula and carefully place it on a baking sheet. Repeat until all the dough is used.
3. Bake each tray at 200 degrees Celcius/390 degrees Fahrenheit for 10-20 minutes, or until you see that they have turned slightly golden. Take the baking trays out and allow the cookies to chill completely before eating. If you wish to decorate them you can do that as well (try and keep it healthy ). I will have a post up within a few weeks before Christmas on different healthy ways you can decorate them! If stored in an airtight box these might keep for up to two weeks.
- Like you can tell by the pictures I made my own oat flour, and I did not pay too much attention on getting it as fine as it should be. That is why there are some oats “spots” on the gingerbread cookies (but they do not affect the taste). If you are serving these at a christmas party or something you might want to either buy finely ground oat flour, or you can make your own by placing oats into a food processor and transferring that into a high-speed blender. If you only use the food processor the result will not be as fine as when you finish it off with the blender.
As you might be able to tell, I left mine in the oven for a bit too long so they got a little burnt. They still tasted delicious though! Feel free to enjoy this with a tall glass of Unsweetened Almond Milk (spice it up with a bit of cinnamon) in front of a beautiful fire. It also tastes amazing next to some Homemade Healthy Hot Chocolate with Coconut Whipped Cream.
Merry Christmas (a bit too early?)!
Welcome To My Blog!Hi there, and welcome to my blog. My name is Solveig Berg Vollan, and I am a 18 year old girl from Norway. On this site I post my own recipes, all of which are vegan, gluten-free and completely healthy! Not sure what to make first? Look through my Food Gallery or browse through the Recipe Index above. If you wish to know more about me, feel free to check out my About page, and be sure to join me on Facebook!